CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Wine puree, with eggs

Ein Annder Wein muess zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 164vRecipe Nr. 201 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: bs2.10, wo8.200, wo8.201Shared ingredients: wo8.201Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: winePreparation: pureeType: sweet

Ein Annder Wein muess zuemachenn etc. Nehmett Ein mass wein vndt setze es zum feuer Reibe Brosam von einer Semmell vndt Rure sie darein dan schlage 10 Eyer Auff thue die totter in ein toepfflein quirle sie wohl vndt thue sie in den wein wen Er seudt machs mitt [165r] zucker wohl Suesse wurtze es mit Ingber ziemett vndt einer geriebenen mußcaten vndt laß vollent Sieden biß es Eine rechte Stercke habe will mann Aber das weiße von Eyern Auch darzu nehmen So durffen der dotter nichtt zuviel sein Richte es dan Ahn vnt streuhe ziemett daruber etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"